Our original sea salted caramels invented in 2002 for Gordon Ramsay’s menu at Claridge's epitomise our signature chocolates. A sweet liquid caramel with a pinch of Noirmoutier island’s grey salt, captured in a cocoa dusted shell of intense dark chocolate. The pure untreated grey salt, harvested by hand from clay marshes, holds a wealth of minerals and trace elements that enrich its taste. It is the balance of flavours - sweet, saline and mineral - and of textures - crunchy, liquid and velvety - that make these salted caramels our most famous creation and such a bestseller.

A dark, unsweetened and absolutely palate-beguiling bar made from fine ground cocoa beans that were conched and refined at our atelier in Ashford. Our added processing tames and mellows the most pure unadulterated chocolate.

Conched and refined with maltitol, which has 50% less calories than sucrose, this intense and balanced chocolate bar delivers 100% pleasure for all dark chocolate lovers. We believe and abide by the rule that our sugar free chocolate, made with love in our atelier in Kent from ground fine Colombian beans, should taste as delicious as all our other chocolate bars – whatever they are sweetened with.

One of our most popular bars, our mole chili dark chocolate bar releases a complexity of flavours. This bar made by conching and refining South American ground cocoa beans with mole dances with the taste buds. It has depth, body and a mild pungency culminating in a pleasant heat. It is the balance in the multitude of ingredients in mole that gives this bar its richness and sophistication.

Dark chocolate coated ginger has become one of our cult products thanks to the quality and flavour of our ingredients. Australian ginger is less fiery and less fibrous than the widely used Chinese ginger. Smothered in two layers of Colombian dark chocolate, our gingers deliver an intense, yet delicate, balance of flavours.

We conche, refine then flake our drinking chocolate in our Kentish atelier starting from fine ground cocoa beans of single origin and cane sugar. Packed in apothecary style jars with our secret recipe printed at the back, they pay tribute to the rich history of chocolate as a medicinal drink.

Judging by the plethora of names for this confection, honeycomb is a popular and traditional treat. We tweaked ours by adding a pinch of sea salt to balance sweetness and engulfed it in fine dark chocolate.

Panela is a Colombian raw sugar made naturally from dried cane juice using “trapiches” mills. Unlike sugar panela keeps its natural favour and nutrients including its vitamins and minerals. Conched and refined with fine flavour Colombian cocoa beans, it imparts waves of notes of honey, molasses and cinnamon woven with the chocolate.

This 70% dark chocolate bar is made from a blend of lightly roasted ground Trinitario beans from the Colombian regions of Huila, Tumaco and Santander. In this blend, the robustness of Santander beans is lifted by the floral notes from the Huila beans and the fruity notes from the Tumaco beans. Added cocoa nibs give a crunchy texture to this smooth intense bar that will delight any dark chocolate lover.

As a British brand who started in London in 1999 with our first stall at Borough Market and first restaurant customer- Gordon Ramsay – we wanted to celebrate London by featuring some if its most iconic roads and streets.

A glorious assortment of the best of Artisan dark chocolates featuring our famous salted caramels, pearls, filled thins, nutty pralines as well as single origin Colombian mini bars. Dark, intense and handsome, this is a dark chocolate medley where each morsel is a favourite.

Inspired by our original liquid salted caramel created for Gordon Ramsay at Claridge’s, these mini eggs with a smooth shell of fine dark chocolate, encase a sweet liquid caramel centre with a pinch of Noirmoutier island’s grey salt. The balance of flavours is sublime - sweet, saline and mineral, with crunchy, liquid and velvety textures. Pure bliss.

Native to Australia, the Major Mitchell's cockatoo (Lophochroa leadbeateri) is also known as Leadbeater's cockatoo or pink cockatoo. With its soft-textured white and salmon-pink plumage and large, bright red and yellow crest, it is often described as the most beautiful of all cockatoos. What better bird to adorn this exotic treasure chest, housing a decadent, hand-decorated, dark chocolate egg and selection of exquisite chocolates?

The hoopoe is an exotic looking bird with a pinkish-brown body, striking black and white wings, a long black downcurved bill, and a long pinkish-brown crest. Whilst sightings are rare, it is thought that up to 100 hoopoes visit the UK in the spring, as birds migrating north to Europe from Africa overshoot and land on the south coast of England. What better bird to adorn this exotic springtime treasure chest, housing a decadent, hand-decorated, dark chocolate egg and selection of exquisite chocolates?